On a recent evening in Palm Beach Gardens, chef Luis Polanco had just finished preparing the frisée with lardons, grilled beef, and truffle-whipped potatoes, set aside the crème caramel, and carried his four-foot charcuterie board into the living room, when the frantic hostess made one more request.
As she whirled around the living room, counting cocktail glasses and poking at flower arrangements, she asked Polanco about the other beef dish—the one with rice, broth, and simmered vegetables. It was for her 120-pound dog, a mastiff who ate just as heartily as the guests, albeit without the truffles.
